So, a friend has asked me to make brisket for her wedding reception. There is the possibility that I might cook it overnight the Friday before the wedding and just hold it in a cooler, wrapped in foil and towels. Then, slice it after the wedding. This would likely give me the best version.

However, there might not be time to do this. So, if I were to cook it the weekend before, I have a few questions I'd like to pick the brains of the group about. I would vacuum seal it after cooking it. I have chafing dishes for serving.

1) Better to seal it whole or sliced?

2) Best way to reheat it?

3) Any liquid to put in either when freezing or when reheating or when putting in the chafing dishes.

Well, we decided to not cook them a week ahead of time. Instead, going to cook them the night before (or overnight into Saturday). How long can I hold a brisket in a cooler after wrapping with foil and towels?

I have finished my brisket at 5am, put it directly in the warming drawer, still wrapped in the butcher paper, in my oven which runs at 150deg and held it there till 5pm... it came out of there perfect temp and extremely moist... would never change this method for holding briskets

I have finished my brisket at 5am, put it directly in the warming drawer, still wrapped in the butcher paper, in my oven which runs at 150deg and held it there till 5pm... it came out of there perfect temp and extremely moist... would never change this method for holding briskets

This is good to know for the future.

As it turned out, I started at 10pm and finished around noon Sat morning. The reception was at 330, so I simply put it in the cooler wrapped in foil and towels.

I did end up doing what I asked about above ... put some beef broth in a tin along with some of the rub and put it under the briskets. I poured it over the briskets just before serving. Very good.